BAYOU CITY CHILI

Bayou City Chili image

Provided by Rhonda Morrison @Ocajunally

Categories Beef

Number Of Ingredients 16

3-4 pound(s) angus roast trimmed and small cubed
2 tablespoon(s) vegetable shortening
2 medium yellow onions diced
5 medium jalapenos seeded and diced
2 tablespoon(s) corn starch
2 tablespoon(s) kosher salt
1/2 tablespoon(s) garlic powder
28 ounce(s) crushed tomatoes
1/3 cup(s) chili powder
1 teaspoon(s) cumin
1 1/2 cup(s) bud light golden wheat
1 1/2 teaspoon(s) cayenne pepper
1/2 tablespoon(s) dried oregano
2 - beef boullon cubes
3-4 cup(s) hot water
2 large poblano peppers seeded and diced

Steps:

Coat your Texas beef in corn starch, salt, black pepper and garlic powder and toss well.
Brown your seasoned Texas beef in the shortening on high heat in a big ol' pot.
Lower the heat to medium high and add onions and jalapenos stirring until onions are clear.
Add everything else except the poblanos, tomatoes, and water.
Stir all that up and add water until your meat is covered.
Bring to a boil, lower heat to a simmer, and put a lid on it for 1 ½ hours.
Add poblanos, stir, and put the lid back on and simmer for 30 minutes more to get that chunky, smoky, south-of the-boarder goodness!
Add crushed tomatoes, stir again, and simmer for the last 30 minutes.
Serve with sweet cornbread or over rice, the Cajun way. Top with fresh shredded sharp cheddar cheese, fresh sliced jalapenos, chopped cilantro, sour cream, or salsa. Or you can eat this Bayou City Chili bare!